Time 2h30m Yield 8 Number Of Ingredients 9 Steps:
Place chicken strips into a large, resealable plastic bag. In a small bowl, mix the egg, buttermilk and garlic powder. Pour mixture into bag with chicken. Seal, and refrigerate 2 to 4 hours. In another large, resealable plastic bag, mix together the flour, bread crumbs, salt and baking powder. Remove chicken from refrigerator, and drain, discarding buttermilk mixture. Place chicken in flour mixture bag. Seal, and shake to coat. Heat oil in a large, heavy skillet to 375 degrees F (190 degrees C). Carefully place coated chicken in hot oil. Fry until golden brown and juices run clear. Drain on paper towels.
Time 32m Yield 6 serving(s) Number Of Ingredients 6 Steps:
Cut chicken breasts lengthwise into strips (chicken fillets can be left as is). Coat the strips with flour then dip each in the beaten egg. Roll the strips in the cornflakes. Set the strips on wax paper until ready to cook. At this point the strips can be refrigerated for use the next day. In a non-stick skillet over medium heat, melt half of the margarine. Stir in half of the canola oil. Add half of the chicken and cook for 3-5 minutes per side or the until the coating is crisp and the chicken is no longer pink inside. Remove from the pan and keep the fingers warm. Repeat with the remaining margarine, oil and chicken fingers. *Oven bake method: Preheat oven to 400 F. Put chicken fingers on a greased cookie sheet and bake for 15 to 20 minutes turning once. The coating should be crisp and the chicken should be juicy without any pink inside.
Time 25m Yield 6 Number Of Ingredients 9 Steps:
Cut the chicken lengthwise into 3/4-inch-wide strips. Put the flour in a shallow dish. Whisk the milk, cayenne, eggs and a pinch of salt and pepper in another shallow dish until combined. Put the breadcrumbs in a third shallow dish. Dredge the chicken fingers in the flour, shaking off the excess, then dip into the egg mixture, and finally coat with the panko breadcrumbs, pressing to help adhere well. Set aside on a piece of wax paper or a baking sheet. Heat about 1/2 inch of oil in a large skillet over medium-high heat. Working in batches, fry the chicken fingers, turning occasionally, until golden brown and cooked through, about 3 minutes. Transfer the chicken fingers to a paper towel-lined plate to drain and season with salt. Serve with honey mustard, spicy ketchup and/or ranch dressing for dipping.
Yield 4 Number Of Ingredients 3 Steps:
Preheat oven to 325 degrees F (165 degrees C). Roll chicken pieces in the melted butter or margarine, then roll in the breadcrumbs Bake the chicken fingers in the preheated oven for about 10 minutes. Turn them over and cook for another 10 minutes or until they are brown and pierce easily with a fork. Ready to serve!
Time 30m Yield 3 to 5 servings Number Of Ingredients 16 Steps:
Preheat oil to 350 degrees F. Cut the chicken breasts into long strips and set aside. Beat the 3 eggs in a separate bowl and measure the flour into another separate dish. Measure the panko into a pie plate or shallow bowl and season with garlic powder, lemon-pepper, cayenne, salt and pepper. Dip the chicken strips into the flour, the beaten egg and then dredge them into the seasoned panko. Fry in the hot peanut oil for 6 to 8 minutes, until golden brown, and remove to a paper towel lined sheet tray. Serve with Honey Mustard sauce. Mix all the ingredients in a small bowl and season with salt and pepper. The sauce can be held in the refrigerator for 1 week.
Time 28m Yield 4 serving(s) Number Of Ingredients 8 Steps:
Preheat oven to 400 degrees. In a medium glass or plastic bowl, combine chicken breast and buttermilk. Cover and put in refrigerator for 10-15 minutes. Combine corn flakes (or cheese crackers),italian seasoned breadcrumbs, garlic powder, oregano, and black pepper in large ziploc bag. After chicken is chilled, drain off liquid and add to ziploc bag, shaking to coat. Add olive oil to shallow baking pan. Place chicken in pan. Bake for approximately 4 minutes on each side, or until chicken is thoroughly cooked. Serve with honey mustard dip or light ranch dressing.
Time 34m Yield 4 Number Of Ingredients 7 Steps:
Heat oven to 450°F. Line cookie sheet with foil; spray with cooking spray. Mix Bisquick mix, cheese, salt and paprika in 1-gallon resealable plastic food-storage bag. Dip half the chicken strips into egg; place in bag of Bisquick mixture. Seal bag; shake to coat. Place chicken on cookie sheet. Repeat with remaining chicken. Drizzle butter over chicken. Bake 12 to 14 minutes, turning after 6 minutes with pancake turner, until no longer pink in center.
Time 35m Yield 6 servings. Number Of Ingredients 14 Steps:
Preheat oven to 375°. In a shallow dish, combine bread crumbs and Parmesan cheese; set aside. In a small bowl, combine garlic and oil. Flatten chicken to 1/2-in. thickness; cut into 1-in. wide strips. Dip strips in oil; coat with crumb mixture. Place on a greased baking sheet. Bake until golden brown, 20-25 minutes. , Meanwhile, combine sugar and cornstarch in a saucepan. Add cranberries, orange juice and water; bring to a boil over medium heat, stirring constantly. Cook and stir 2-3 minutes more, crushing berries while stirring. For honey mustard sauce, dissolve cornstarch in 1 tablespoon water in a saucepan. Add honey, mustard and remaining water; bring to a boil over medium heat. Boil for 1 minute, stirring constantly. Serve with chicken for dipping.
Time 35m Yield 6 servings. Number Of Ingredients 10 Steps:
Cut the chicken into 1/2-in. strips; Combine the egg, buttermilk and garlic powder in a shallow dish; add chicken. Turn to coat.; cover and refrigerate for 2-4 hours. , Drain and discard marinade. In another shallow dish, combine the flour, bread crumbs, salt and baking powder; add chicken. Toss to coat., In a deep cast-iron or electric skillet, heat oil to 375°. Fry the chicken in batches until golden brown on both sides, 4-5 minutes. Drain on paper towels. If desired, sprinkle with parsley.
Time 30m Yield 6 servings Number Of Ingredients 2 Steps:
Heat oven to 400°F. Line 13x9-inch pan with foil; spray with cooking spray. Coat chicken with coating mix as directed on package; place in single layer on bottom of prepared pan. Bake 10 to 15 min. or until chicken is done.
